Makes 4 servings



2 teaspoons olive oil
1 red onion, coarsely chopped
2 carrots, halved lengthwise and thinly sliced
1 zucchini, finely diced
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon chili powder
2 cloves garlic, minced
1 cup canned no-salt-added tomato puree
1/2 cup barbecue sauce (see note)
1 15-ounce can red kidney beans, rinsed and drained
1 tablespoon cider vinegar
4 hamburger rolls

In a large nonstick skillet over medium heat, heat the oil until hot but not smoking. Add the onion and carrots and cook until the onion is softened, about 5 minutes. Add the zucchini, paprika, basil, chili powder and garlic and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes.

Stir the tomato puree, barbecue sauce, beans and vinegar into the pan. Reduce the heat to a simmer and cook until the mixture is slightly thickened and the vegetables are crisp-tender, about 5 minutes.

Open the hamburger rolls and divide among 4 plates. Spoon the vegetable mixture onto the hamburger rolls and serve.



Note: For the "beefiest" taste, use a barbecue sauce with a smoky flavor.